KIRISh...............................................................................................................................6
1-BO LIM. Агра donining fizika-kimyoviy xossalarining dursimon va arpa yormalarining chiqishiga va sifatiga ta’sirini o‘rganishning anaiitik sharhi........7
§1-1 Dunyoda yetishtiriladigan donlarning miqdori............................ ..........................7
§1-2 Arpa donini dunyo miqyosida yetishtirish.............................................................10
§1-3 Arpa donining xalq xo'jaligidagi ahamiyati............................................................12
1.3.1 Kuzgi arpaning navlari............................................................................................14
1.3.2 Bahorgi arpaning xalq xojaligidagi ahamiyati va navlari....................................17
1.3.3.Arpaning bahorgi navlari......................................................................................19
§1-4 Donlarning mineral moddalar tarkibi va miqdori..............................................20
§1-5 Dondagi oqsillarning elemental* va kimyoviy tarkibi, don va uning qismlarida oqsil moddalari miqdori........................23
§1-6 Arpa donini qayta ishlashga tayyorlash................24
1.6.1.Arpa donini chiqindilardan tozalash........................27
§1-7 Arpa donining gul qobig'ini ajratish, maydalash va saralash hamda silliqlash va sayqallash..................28
§1-8 Adabiyotlar sharxi bo'yicha xulosalar................................................................30
2-BO'LIM. Xom ashyo va tayyor mahsulotlar tasnifi, ularning xossalarini tahlil qilish usullsri....................................................................................................................32
§2.1 Tadqiqot material lari................................................................................................32
§2.2 Tadqiqot usullari...................................................................................................32
3-BO'LIM. Arpa donidan olinadigan yormaning chiqishi va sifat ko‘rsatkichlarini tadqiq qilish.....................................................................................................................41
§3.1 Arpa donidan olinadigan yormaning chiqishi va sifat ko’rsatkichlari..............42
§3.2 Arpa yormasining yirikligi va tekislanganligi......................................................43
§3.3 Arpa donidan dursimon yorma olish usulini tadqiq qilish.........................47
§3.4 Dursimon yormaning chiqishiga va sifatiga arpa doni yirikligining ta’siri.......................49
§3.5 Dursimon yormaning chiqishiga va sifatiga 1000 la arpa doni massasini ta'siri...........50
§3.6Arpa doni va dursimon yormaning biokimyoviy ko’rsatkichlari.........................51
§3.7 Dursimon yormasining iste’molboplik xossalari.............................................52
§3.8 Arpa donidan pachoqlangan va tez pishar yormalarni ishlab chiqarish jarayonlari...........53
§3.9 Arpa bodrog'i va tez pishuvchi yorma ishlab chiqarish texnologiyasi.............................54
§3.10 Arpadan bargsimon bodroqlar ishlab chiqarish texnologiyasi................................................................................. 55
§3.11 Arpa, bug’doy, jo'xori va no’xat yormalari ishlab chiqarishning universal texnologiyasi..............................................57
§3.12 Mahsulotlarning xavfsizligi va ekologik tozaligi...............................................59
§3.13 3-qism bo'yicha xulosa......................................................................................61
4-BO'LIM. Tahlil natijalariga statistik ishlov berish....................................................65
XULOSA VA TAKLIFLAR....................................................................................... 68
FOYDALANILGAN ADABIYOTLAR...........................................................................72
ILOVALAR.....................................................................76
